Asparagus Lasagna

photo by DianaEatingRichly




- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 4 lbs fresh asparagus, pencil thin, plus
- 2 tablespoons olive oil
- salt, to taste
- 1⁄4 cup butter
- 1⁄4 cup flour
- 1⁄2 cup water
- 1 1⁄2 cups chicken broth
- 2 cups shredded mozzarella cheese
- 1 tablespoon finely grated lemon zest
- 16 ounces lasagna noodles
- 1 2⁄3 cups grated parmesan cheese
- 1 cup whipping cream
directions
- Cook lasagna noodles and drain.
- Heat oven to 500°F.
- Cut off about 1" at the end of the asparagus stalks and discard.
- Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
- Roast 5-10 minutes.
- Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
- Reduce oven to 400°F.
- In a large pot, melt butter over medium heat.
- Add flour and stir for about 2-3 minutes.
- Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
- Cook about 5 minutes.
- Add mozzarella and lemon zest, stirring until the mixture is smooth.
- Butter a 13 x 9 baking pan.
- Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
- Repeat, then put on the top layer of noodles.
- In a small bowl combine cream and a dash of salt.
- Whip until soft peaks form then spoon over noodles.
- Sprinkle with remaining 2/3 cup parmesan cheese.
- Bake 30 minutes.
Reviews
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Very very good recipe. I loved the roasted asparagus flavor. I didn't use fresh mozz, but I did get a good fresh block and grated my own. It was very nice.<br/><br/>I did add a few shallots also roasted and added that along with the asparagus layer, but not much, just for a little flavor, but that was just my taste. It would of been just as good without it.<br/><br/>A very nice recipe and very easy to make. I made it for two ladies I cook for and they absolutely loved it. They said it was light, but rich and asked for the recipe. I saved a couple of pieces for me later in the week, but I did taste it too. Served it with a very traditional salad and bread sticks. What a nice change from some of the heavier meat lasagnas.<br/>Thx for a great recipe<br/>Kim
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Excellent! I think FOUR lbs. of asparagus is not necessary. I had maybe one lb. if that. I did follow a commenter's suggestion and added some cooked shredded chicken (approx. 1/2 lb.) What I meant to do (but forgot) was to add some garlic or chopped shallots. I subbed Brummel & Brown for the butter. Also, I omitted the whipping cream step entirely, I don't think it's needed and just adds extra fat and calories. We polished off a generous 1/3 of it between the two of us, and I think it will be even better tomorrow. The recipe calls for a full box of noodles, but you only use 9, as there are three layers. I didn't do the calc. ahead of time, so ended up cooking extra which I threw away. <br/>Bottom line, this is an awesome recipe, and my hubby who was quite skeptical when I mentioned it to him a few days ago said it was a winner, one of my best, and he is looking forward to it again. This is a keeper! I think it will be even better tomorrow reheated. Thanks so much, Kathy!!
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Tweaks
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My family just loved this Easy to follow instructions, which was fantastic, as my nine year old was helping me make dinner. I made it with purple and green asparagus, and the colour contrast looked fantastic on the plate. I substituted evaporated milk for the cream and cut back slightly on the cheese to reduce the fat content, but apart from that made the recipe as directed. Craig has taken most of the leftovers to work for his lunch today, and he's also made the comment that it would be nice with some hot smoked salmon flaked on top (he loves salmon and asparagus together), so next time I make this that's what I'll be doing. Thank you, Kathy - this was absolutely to die for.
RECIPE SUBMITTED BY
Kathy
United States